Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.).

Autor: Nicolás-García M; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Mexico city, Mexico; Tecnológico Nacional de México/ ITS de Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II, Aire Libre S/N, C. P. 73960 Teziutlán, Puebla, Mexico. Electronic address: mayra.ng@teziutlan.tecnm.mx., Perucini-Avendaño M; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Mexico city, Mexico; Programa de Investigación y Posgrado en Ciencia de los Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. Centro, Santiago de Querétaro, CP 76010 Querétaro, Mexico., Perea-Flores MJ; Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Mexico city, Mexico., Camacho-Díaz BH; Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional (IPN), Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI No. 8, San Isidro, C.P. 62731 Yautepec, Morelos, Mexico., Dávila-Ortiz G; Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, C.P. 07738 Mexico city, Mexico. Electronic address: gdavilao@yahoo.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Dec 01; Vol. 460 (Pt 3), pp. 140680. Date of Electronic Publication: 2024 Jul 31.
DOI: 10.1016/j.foodchem.2024.140680
Abstrakt: Hard to cook is a textural defect that affects the nutritional quality of beans stored under adverse temperature and humidity conditions. This defect is related to intrinsic characteristics such as seed coat thickness, composition and microstructure. The aim of the present study was to evaluate the chemical and microstructural characteristics of common bean (Phaseolus vulgaris L.) during 270 days of post-harvest storage at 30 °C and 70% relative humidity. Microstructural analysis revealed alteration of the cotyledon cell wall and seed coat affecting seed viability and restricting seedling emergence. The seed coat thickness contraction from 105.79 μm to 97.35 μm (270 days). Changes are related with the protein bodies migration from cotyledons to seed coat. An increase in neutral detergent fiber and the presence of CaOx crystals were observed, which confer rigidity to the seed coat and affect water diffusion after 150 days causing permeability changes that contributed to seed hardening.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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